Cheesy Sweet Corn Casserole

Everyone will cut the buffet line to get a scoop of this cornbread casserole at holiday meals and potluck BBQs because it’s a creamy, cheesy, sweet-and-savory side dish that goes with everything. Whether your family knows and loves it as “corn pudding”, “spoonbread”, or “corn soufflé”, our corn casserole recipe is the kind that families hold onto for generations — because it’s so convenient to make ahead for gatherings, and the leftovers (if any survive) are just as comforting.

Our cheesy corn casserole is like an extra rich and custardy cornbread that you eat with a fork. Studded with whole kernels of sweet corn and baked with a layer of bubbly cheese on top, this is a humble recipe with infinite opportunities for customization. Some people make corn casserole with cream cheese, and others bake it in mini muffin tins. Some transform it into a Mexican corn casserole by throwing in a can of green jalapeño chilis, and others add bacon or ham. Corn casserole complements so many main dishes — chili, BBQ ribs, meatloaf, pot roast — which makes it a perfect offering for Thanksgiving, Christmas, Easter, and 4th of July alike.

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Some will see that half of the effort in this creamed corn casserole recipe is opening cans and wonder, “Does that count as homemade?” And there’s a kernel of truth to that question — this is one of those beloved heirloom recipes that’s evolved out of the desire to satisfy big groups of people, so convenience is an essential ingredient. But if you want to stay true to the classic, this really is how you make corn casserole from scratch — unless you want to mix your own corn muffin batter, cook up a pot of creamed corn, cut the fresh corn off the cob, and go from there. If you’ve got the time for that on a hectic holiday, go ahead — it would probably be amazing.

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But the thing is (and anyone who has brought this to a family gathering and then been asked to make it again next year already knows this), corn casserole already is amazing. And a big part of that amazingness is that is how easy it is to make every family member smile and ask for seconds. All you have to do is dump, stir, and bake only 7 pantry ingredients, and you’re on a casse-roll!

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Corn Casserole

Makes 6 – 8 servingsPrep Time: 5 minutesTotal Time: 1 hour

Ingredients

1 (8 oz) package corn muffin mix (such as Jiffy)

1 (15 oz) can whole kernel corn, drained (frozen corn is also OK)

1 (15 oz) can cream-style corn

1 egg, beaten

1 cup sour cream

4 Tablespoons butter, melted

1 cups shredded cheddar cheese

Directions

Preheat the oven to 350°F/175°C.

Grease an 8-inch baking dish with cooking spray.

In a large bowl, mix together the corn muffin mix, whole kernel corn, cream-style corn, sour cream, beaten egg, and melted butter. Pour the batter into your greased baking dish and bake for 45 – 50 minutes, or until the top is golden brown.

Remove the casserole from the oven and top it with the shredded cheddar cheese. Return it to the oven for 5 – 10 minutes, or until the cheese is melted. Let it cool for at least 5 minutes before serving. Serve warm.

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We don’t want to get to corny about it, but we really love this cheesy corn casserole recipe. How about you?